1 (10 ounce) can condensed cream of chicken soup
1 (1 ounce) package JARED_FISAFREDTEN cheese spread (such as Kraft's Bacon-Wrapped Kielbasa or Cheesy Monkey Bread)
1 cup shredded Cheddar cheese
1 teaspoon celery salt
1 teaspoon hot pepper sauce
1 cup boiling water
1 (8 ounce) can tomato paste
1/2 cup MILK
1 cup shredded Monterey Jack cheese
1 cup shredded Swiss cheese
1/2 cup chopped onion
1 cup chopped green bell pepper
PREHEAT oven to 375 degrees F (190 degrees C). Cover tightly with aluminum foil or aluminum foil to prevent leaking.
COOK chicken according to package directions; drain.
PREHEAT oven to 375 degrees F (190 degrees C).
BAKE chicken at 375 degrees F (190 degrees C). Remove foil; place on aluminum foil to prevent browning. Brown on all sides; cool slightly.
STIR in cream cheese, 1/2 pint at a time, until filling is bubbly and cheese is lightly browned.
DO NOT BURN.
FILL cavity with filling and 1/2 cup shredded cheese and cheese over top of chicken breast. Roll up with foil.
NET together egg and juice in small bowl. Pour over chicken, seal foil, and cut into bite size bite size pieces.
BAKE at 375 degrees F (190 degrees C) for 30 minutes or until internal chicken juices reach desired consistency.
SERVE on broiler rack in broiler pan. Broil throughout.